The Foil-baked Pesto Cod with Tomato and Zucchini is a culinary masterpiece that combines the richness of pesto with the vibrant flavors of tomatoes and zucchini. This dish offers a delightful blend of textures and tastes, with the cod being expertly seasoned and baked to perfection in foil, resulting in a tender and flavorful centerpiece. The accompanying tomatoes and zucchini add a burst of freshness and color, enhancing the overall presentation of this mouthwatering creation. Whether you’re an adventurous foodie or simply looking to elevate your dining experience, this dish is sure to leave a lasting impression.
Foil-baked Pesto Cod with Tomato and Zucchini
For 2 people
Ingredients:
2 cod fillets 6 tbsp. of Raw Sprouted Walnut Pesto
1 zucchini (diced) 2 medium tomatoes (diced)
Herbs (optional)
1. Preheat oven to 200°C. Add two sheets of aluminum foil to a baking sheet (just big enough to individually wrap the fish)
2. In each foil sheet, add a bed of diced tomatoes and zucchini, sprinkle with salt and pepper and add any herbs you may like (thyme would go well)
3. Lay cod fillet on top, add a little bit of salt and pepper and top with three tablespoons of Raw Sprouted Walnut Pesto
4. Cook for 15-17 minutes
5. Remove from oven and let it sit for another 2 minutes before serving
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